Mini Brownie Cheesecake Bites (Print Version)
# Ingredients:
→ Brownie Base
01 -
Unsweetened cocoa powder
02 -
Granulated sugar
03 -
Unsalted butter
04 -
Eggs
→ Cheesecake Layer
05 -
Cream cheese
06 -
Sour cream
07 -
Vanilla extract
# Instructions:
01 -
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to make removal super easy later.
02 -
Melt the butter and mix it with sugar until they become best friends. Beat in the eggs one at a time, then fold in the cocoa powder and flour until you have a smooth, chocolatey mixture.
03 -
Drop about a tablespoon of your brownie batter into each muffin cup. Gently press down to create an even base.
04 -
Beat the cream cheese until it's super smooth and fluffy. Mix in sugar, sour cream, and a splash of vanilla extract until you've got a creamy dream.
05 -
Top each brownie base with about 2 tablespoons of your cheesecake mixture. Bake for 20-25 minutes - you'll know they're done when the edges are set but the centers still have a slight jiggle.
06 -
Let these beauties cool completely, then refrigerate for at least 2 hours until they're properly set.
# Notes:
01 -
These mini cheesecakes can be made ahead and stored in the refrigerator for up to 3 days
02 -
For best results, bring ingredients to room temperature before starting